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0:00
You know there ain't nothing better than a donut to start your day. Woo-wee
0:06
And I'm telling you folks, I have got a recipe for a light and fluffy donut that will float
0:11
from out of there and ooh it is so good. So come on, I'll get the grease hot and start kneading the dough homemade donuts
0:30
Stopping by the backyard on another glorious day the Lord has made
0:34
And he doesn't drop some humidity in here on this. And so if you see me perspiring, I'm going to have to ask for makeup to come and pat me off
0:41
I don't know. But what are we talking about? Yeah, that ever popular God I have them
0:44
Wish we had some right now? Donut. They are so good. Light and fluffy like that
0:50
One thing I need to tell you right off the bat is we need to warm some milk to room temperature
0:56
But I can remember people saying, well, what temperature is that? Well, back when I was feeding my young child's many years ago, we could take a drop and put
1:06
right there. And did it just feel like your body temperature? Sure did to me. And I guess what
1:11
I want you to pour it in a bowl. I sure do. Because we got to what? Proof the yeast
1:19
Now folks sometimes yeast getting hard to come by in these parts now time. So make sure when
1:26
you buy yeast you check the date that it ain't out doubt yet and we're going to use two tables
1:29
and that's what was exactly left in there. I looked and calculated it myself
1:34
We're going to have to add a tablespoon of sugar to help kickstart that yeast
1:38
Yes, we are. Now, I want you to give it a good stir and make sure that everything is incorporated well
1:44
and now we're going to talk about some else, and that's flour
1:48
All purpose are you think? All purpose flour. And we're going to use about four cups to start out with
1:55
So we're going to put them in here, because my mother said if you is baking something and it need to be light and fluffy
2:00
you're going to sift it. So we're going to sift that one
2:05
Now, Shan, you've heard me say it many times. You sift flyer a long time ago for what reasons
2:13
That is right. Grandma used to sift it to get them weevils out
2:17
because she had a flyer box. How many is that, Shann? I think that was three
2:22
You think that was three? Was it? I don't know. I was thinking that this was three
2:28
Do you need to rewind and find out? Because you've got me confused
2:34
The recipe going to call for about four and a half to five, and some of that is used for sprinkling
2:39
But folks, I like to always start out with the least amount of flour that I can
2:43
So let's get this sifted in there. And you can see that our yeast is starting to do a little something
2:49
but folks, it's got to set 10 minutes. Don't rush it, don't look at it, don't talk to it, just let it sit there
2:55
And then when we get this flour all sifted, we have a major problem we do
2:59
because Kent forgot to bring the salt out here, and we've got to have a little salt
3:03
So hang on! Glad we wasn't on some ranch somewhere, and I had to run 21 miles to town
3:11
So we're going to take about a teaspoon generously in this salt
3:16
and I want you to go ahead and mix that in there. I just want you to make a little whale because there going to be some things happening there in just a minute and we need a stick of butter Mm whole stick some of you out there be accusing me of using too much butter just like we did in the video last week about too much cheese
3:31
no can't have it you can't and then i want you to get one-half cup sugar layer right on that softened butter
3:41
and then you take one of these pastry cutters we're just going to get that mixed with that sugar real well
3:49
and then folks will add some cackleberries. Large cackleberry at room temperature
3:56
If you had them in ice box, I need you to take them out about 30 minutes ahead of time
3:59
because I want them to warm up a little. And then just, whew, I just want you to mix that up well
4:04
to where it is smooth. Now, if you've got a mixer in the house
4:09
you're in good shape, but mine is not out here. So I'm just going to mix this until it is all pretty smooth
4:16
Don't see much of that butter left. and if Shanna zoom in here you can see that yeast is really blooming
4:22
Ooh, it does look good. I mean, that is what you call some good active yeast
4:26
And folks, if you don't wait this long and yours ain't doing that
4:29
pardon me while I wipe my brow, you got to start over because your yeast ain't no good
4:34
So that's sort of what we're looking for here, just about that consistency
4:41
And you can do this in any form or fashion you want, but I always like to add a
4:47
the yeast first. Into the whale. Then the egg and butter and sugar mixture. Take your wooden spoon
4:59
and I just need you to go to folding it in. I don't want you to be too rough on it just yet
5:03
And it already smells good to me like we at that old donut shop. So speaking of donut shops
5:10
y'all seen me right there at the first when I come out the door of that old donut shop there
5:14
I wonder where that was. Wellington, Texas. Yeah. And they do my
5:17
make a fine donut they do. But ooh, what it would go with really good is some of that cowboy
5:23
coffee. Uh-huh. So I got to thinking me and Shannon Beek and Duke and we thought, we ought to
5:29
have a coffee shop. That's what we're going to do. I ain't going to make donuts, but we're going to have a coffee shop, and we're going to be holding events there, and you can come and drink coffee
5:37
and sit and visit with us. Yep, you heard me. Wellington, Texas. It's big news, folks. Hey
5:42
where's Wellington, Texas, and when is this going to open? Hey, you better be checking out our website
5:47
right there you have sign up for a little email newsletter and hey we'll have it on there when it's
5:52
going to open because we're going to have some events we have big things planned there folks and we want a
5:57
place to where folks can come and gather and we can say hey welcome to the family let's have a cup of
6:01
coffee what's the name of it cowboy coffee so we got this to this and remember i'm telling you that
6:07
it's going to have to be four to half to five cups of flour so i want you to give it a little sifting
6:11
action here to where we can get it to turn loose from the sides of that bowl and we are about
6:17
there and you can see that consistency is just what we want to where when it rolls
6:22
round it ain't sticking to the side of it no more so we got our surface floured well
6:28
we do dump this out on that floured board flyer your hands a little and let's just
6:32
go to work and it roll that dough back over you don't have to set no timer folks but I
6:37
want you to work this dough after we get it to where we need it which is about there
6:41
about eight to ten minutes now if you got one of them electric mixers in there that He got one of them dough hooks as the thunder rolls and Garth Brooks says hey you can just do that and let her run Well eight to ten minutes I need
6:55
and it'll give you a good workout. So what I need you to do, whatever kind of bowl you got that's
6:59
going to be big enough that it can double inside. I need you to grease that rascal
7:05
Cover it with wax paper, cling wrap, not wax paper, cling wrap, some of that press and seal
7:11
whatever you got. Warm cup towel, set it in a place that it can rise about an hour a little more until it's doubled in size. Now if you're at high elevation
7:19
or you're in a really human country, that's going to take you a little longer. Well, folks
7:23
due to the magic of TV, can't get up an hour and a half earlier and the change of a different
7:27
color of a bowl. Presto Magico. What do we got there? Some dough that is rose plum up. I mean
7:35
and it smells like a bakery shop to me, folks, so I need you to make sure, remember that your
7:40
surface is flired well again because we got to dump it out here. We do
7:44
Get you just a tad more flour. And we've got to make sure that we get this out there
7:55
Now there's been some discrepancy at my house about how big, how thick do you cut your donuts originally
8:03
So, no, somebody didn't step on something. That's Duke playing with his favorite toy, the hamburger
8:09
Doker, quite on the set. So you roll it out to your desired thickness
8:13
I like to, a half, but really I like about three quarters to 1316s
8:20
But folks, you've heard me say it, do not, when you cut these out, do not twist your cutter
8:26
because you're stealing the edges of that dough and it can't rise properly
8:29
So you get you whatever you need to make this work. Me, I just find whatever's happy
8:36
You can use a glass and then a shot glass, whatever you got. I'm all for it
8:41
Get you some wax paper. because folks we're fitting to be in the donut business we are
8:48
Make sure that you flour it before you go to cut it
8:52
and then you just slap it right down on there. Now and you got it to that point
8:57
flour this and again, try to get right in the center. I was using a bigger cup before
9:07
And there we got our first donut. Just gather it back up
9:12
Give it a little mashing so everything's there together. Go back to the same process as before
9:18
Put them in a warm spot, cover them with some more wax paper or a cup towel
9:21
Just let them rise till they're doubled in size, 45 minutes to an hour's about what it takes
9:27
Well, it is risen. It has the dough has risen. So folks, when you pick these up and you think they're going to be damaged, they're not
9:36
Got my fine X out here, heated it up to about 3.40, and we're going to drop the first contestant in
9:41
and we're going to fry them until they're just lightly golden brown. And I'd be liking to do about two at a time
9:52
And also, if you'll ever remember back from the soapapia deal, if you'll splash a little of that hot oil up there on top
9:59
it'll make them jump up there even a little bit more. And it don't take them long
10:03
You keep an eye on this bottom right here. See how that's already beginning to brown
10:08
Looky there. It don take long at all I going to be I take along atoll But folks, you fry them lightly golden brown, like we said in that oil, about 340
10:55
and then when they come out of there, place them on that wire rack, let them cool just a minute
10:59
and then dip them in that glaze. What was the glaze? Some powdered sugar, a little milk, some almond extract, and vanilla
11:05
But look here, some Moshan's favorite donut. Nut in the world sprinkles, yep. Shandu love a sprinkle. I don't know which one to try
11:15
What? Try the sprinkles. I was going to just... No. Light and fluffy, but I want a little crunch on top
11:29
Look in there, folks. That is air. That is fluffy. Make me want to do the donut dance
11:35
Y'all ever seen that? No. Huh? You just got to shake it a little here
11:39
Uh-huh. And then you get ready. Whoa, Bust and move back and forth. Do a little spin around like James Brown because I feel good because..
11:47
I'm going to tell you, folks, that is better than any donut I ever eat
11:52
Shan, I want you to have a bite of that. Come on. Oh, and look. Look who showed up
11:57
It's the donut inspector himself. Just in time. So, being in there an air conditioner and you want to try a donut
12:04
Got a sweet tooth, y'all. Way thank. Oh, man. He says they're good
12:11
Everything we did in this recipe, anything you need to know, we'll be listed down there in the little link below where you can click on it
12:17
and we'd be so glad. And when you make these donuts, I want you to comment about how light and fluffy they were
12:23
and how good they were. And who did you share with? Because that's what it about. Well, folks, as always, I tip my hat to all our servicemen and women and veterans
12:32
who are keeping that old flag of flying. And folks, I just want to tell all you servicemen and women and veterans
12:38
veterans that are out there watching, me and Shan counting on you. We counting on you to watch these
12:43
videos. Stay strong, stay tough, and I mean tune in because we're going to try to fill your belly
12:48
with some food and your heart with some happiness. We'll always be there every Wednesday and we'll
12:52
be looking forward to each and every one of you watching because that's what it is about. So
12:57
from our house to your house and things that's fitting to blow down again they are, we'd be seeing
13:03
you down the easy donut trail. Yes, and the big says I need one
13:08
Now. Hope. Did he get it? Oh. Ready? There you come. Get a beak
13:14
He says things are blowing down, Dad. Donut. All good donut makers will tell you that
13:25
He's a mama needed. I've had a lot of donuts
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